Tramin

Pinot Noir

Tramin

Pinot Noir

Tramin discovered early on that the finicky Pinot Nero really prospered in the cool-moderate microclimate of the southern Alto Adige region. Made entirely from Pinot Nero (elsewhere known as Pinot Noir), which is perfected in a combination of stainless steel, barriques and large casks, this wine is illustrative of why Tramin continues to be ranked as “Tre Bicchieri” (3-stars) by Gambero Rosso.

Tasting Notes

Ruby-red in color, this wine offers concentrated aromas of woodland berry fruits. On the palate, the wine boasts a firm backbone of tannin and an elegant body with impressive length.

Food Pairing

Pairs brilliantly with cured ham, smoked sausage or grilled pork tenderloin.

Tramin discovered early on that the finicky Pinot Nero really prospered in the cool-moderate microclimate of the southern Alto Adige region. Made entirely from Pinot Nero (elsewhere known as Pinot Noir), which is perfected in a combination of stainless steel, barriques and large casks, this wine is illustrative of why Tramin continues to be ranked as “Tre Bicchieri” (3-stars) by Gambero Rosso.

Tasting Notes

Ruby-red in color, this wine offers concentrated aromas of woodland berry fruits. On the palate, the wine boasts a firm backbone of tannin and an elegant body with impressive length.

Food Pairing

Pairs brilliantly with cured ham, smoked sausage or grilled pork tenderloin.

Vineyard & Production Info

Production area/appellation:
Alto Adige DOC
Vineyard name:
Various vineyards in Mazon and Montan
Vineyard size:
30 acres
Soil composition:
Calcareous Clay-Loam
Training method:
Pergola and Guyot
Elevation:
1,155-1,485 feet
Vines/acre:
1,400-2,400
Yield/acre:
2.2 tons
Exposure:
Southwestern / Western
Year vineyard planted:
1910-2002
Harvest time:
September-October
First vintage of this wine:
1899
Bottles produced of this wine:
100,000

Winemaking & Aging

Varietal composition:
100% Pinot Nero
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
79 °F
Malolactic fermentation:
Yes
Type of aging container:
Barrels and Cement vats
Size of aging container:
50-150 HL
Type of oak:
French and Austrian
Length of aging before bottling:
7 months
Length of bottle aging:
2 months

Analytical Data

Acidity:
5.2 g/L
Alcohol:
13.3 %
Residual sugar:
2.1 g/L